In order to explore the new technology of litchi microwave drying, a systematic experiment of litchi microwave drying was carried out by using a self-mademicrowave drying equipment test system. The water loss characteristics of litchi microwave drying were tested and analyzed. The distribution law of temperature in litchi pulp during drying process was found out. The influence of drying conditions on drying process was analyzed. The mathematical model of litchi microwave thin layer drying was established.
Keywords: microwave drying litchi, drying characteristics
Introduction
Litchi is a kind of high-quality and high-yield subtropical fruit with high economic value. Its fruit ripens in high temperature and humidity season. It should be treated in time after harvesting. Besides fresh food and preservation, a large number of dried fruits are produced. However, litchi drying is different from other fruits drying. Its pulp has high sugar content, high moisture content and is dry. Multi-structure structure structure, moisture migration after harvesting and heat transfer in drying process are complex, at the same time, it is not sliced with shell drying. Drying is in the state of internal control, and it is more difficult to dry .
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